(2012 Vintage) We hand-harvested the grapes into small, 30-pound boxes to prevent crushing, and then brought them to our winery for hand sorting. After destemming and light crushing, the must was cold soaked for gentle color, flavor and tannin extraction. To bridle the “mountain tannins”, Chris added small amounts of oxygen into the wine with two to three "splashing pump-overs" a day during the primary fermentation in stainless steel tanks. In-barrel malolactic fermentation rounded the acidity and softly integrated the vanillin character of the new French oak barrels. To further enhance the wine’s elegance, we racked the wine three times during its 20 months of barrel aging
drank on April 3, 2012 bit of a sour start but beautiful finish full body lots of taste good nose on it little bit of alcohol with earth and berrys me & Sheila both liked it also had with food was very good 8.5-9, but not great value
Delicious, bold, and peppery
Wine & Spirits(2001 Vintage)
Connoisseurs' Guide to California Wines(2000 Vintage) Strident ripeness and intense oak are the two legs upon which this bottling is somewhat perilously balanced, and convincing Cabernet character never quite comes into play. Fairly rich, but also tannic, tangy and shot through with peculiar suggestions of dill, the wine is more enigma than solid success and its future is far from certain.
Connoisseurs' Guide to California Wines(1984 Vintage) Here is a wine that will test one's preferences. It is without any doubt full of character and built with muscles that ripple even in what is clearly the beginnings of its middle age. Nowhere does it sport the elegance of the Beringer or Spottwoode wines tasted with it, but its broad shoulders and deep, impressively alive aromas and flavors mark it as one that will keep itself in good stead for ten years or more. Its evident astringency cannot be ignored, but it is a finer-grained grape tannin ra...
Wine Spectator(1992 Vintage) Rating: 88/100 - As reviewed by Wine Spectator on 06/15/95
Wine Spectator(1986 Vintage)